WHATS UP WITH THE BLOOM IN GELATIN AND DERIVATIONS?
Hey there, my followers! My name is Angelica Aguilar from Blossoms By Angelica Gelatin Artistry and in this blog I’m going to explain what the word Bloom means in gelatin terms.
For those who are not too familiar working with gelatin, let me explain to you what the word Bloom means first of all! Let’s start by where in the world the word Bloom come from! People tend to use this word when they are hydrating gelatin powder or sheets. I think because it swells when gelatin hydrates from its dry form. It doubles or quadruple’s its size once it hydrates it mimics a flower blooming but actually this word description is name after the discoverer.
Bloom is a test named after a chemist who patent this discovery by experimenting the gelling strength of gelatin. The test was originally developed and patented in 1925 by Oscar T. Bloom which there’s not much information about this gentleman, but thanks to him we got the word bloom in gelatin. The number of grams is called the Bloom value, and most gelatins are between 30 and 300 g Bloom up to 325 g. The higher a Bloom value, the higher the melting and gelling points of a gel which means it takes more time to melt and congeals quicker.
Gelatin powder or sheets are categorized as "low Bloom", "medium Bloom", or "high Bloom". All plain gelatin is derived from animal collagen and have the same nutritional facts, the difference is only the gelling strength which will identify the amount of gelatin powder to congeal.
Bloom number equivalent to congeal 1 liter of water for gelatin desserts in tablespoons are the following:
1. Low Bloom 50–125 g requires 8- 10 tbsp. that will barely congeal 1 liter of water.
2. Medium Bloom 175–225 g requires 5 tbsp. that will take about 8 – 12 hours to congeal a very soft gelatin dessert.
3. High Bloom 225–325 g requires 2 – 3 tbsp. and will take about 5 to 8 hours to congeal a very firm gelatin dessert.
The 325 bloom is rarely available to the public and if ever made to this high value it is only available to bigger industries such as pharmaceuticals. It’s more expensive and difficult to obtain.
The Bloom value of gelatin does not contribute to the transparency of gelatin in liquid form. The different amber tones apply to the derivation of the animal collagen obtained. For example gelatin from pig will develop a very light amber transparency. The gelatin from cattle will develop an opaque amber transparency and the fish gelatin will develop a very fine clear transparency like water. Fish gelatin is expensive! Yet with high bloom.
So as you may know now, gelatin comes from animal bones and skin. Mainly from 3 animal source which is the pig, cattle and fish. Yet there is vegan gelatin substitute derived from sea weeds and
roots. But they are not classified with bloom. There’s agar-agar, carrageenan and konnyaku. They are 0% collagen but 100% fiber.
Well if you like this information let me know in the comments below and if you will like me to explain more about the gelatin substitutes please hit the heart button and as well let me know down below… and please don’t forget to like my Facebook page where we have free raffles each month and subscribe to my YouTube channel, until next time and Thanks for reading this post